Highly fermentable resistant starch

Abstract

The present invention discloses that retrograded starch having more than 55% resistant starch with >50% chains of DP 10-35 gives rise to a significantly higher amount of n-butyrate production under conditions simulating the human colon. It is expected that such an increased n-butyrate production will diminish the development of colon diseases notably of colon cancer.

We claim: 
     
       1. A partially degraded, debranched and retrograde starch comprising more than 55% (w/w) pancreatine resistant starch (RS), wherein the resistant starch consists essentially of alpha-glucans having a chain length distribution of more than 50% in the range between (DP) 10 and 35 and a differential scanning chromatography (DSC) melting temperature below 115° C.   
     
     
       2. A starch according to claim 1 wherein the resistant starch has a DSC peak melting temperature between 90 and 114° C. 
     
     
       3. A partially degraded, debranched and retrograde starch according to claim 1, wherein said partially degraded retrograde starch produces higher amounts of short chain fatty acids than retrograded products derived from amylose starches having less than 50% chain length distribution in the range between DP 10 and 35 when fermented by microorganisms normally found in the human hind gut.   
     
     
       4. A starch according to claim 1 wherein it is retrograded debranched maltodextrin with a dextrose equivalent below 10. 
     
     
       5. A starch according to claim 4 wherein the maltodextrin is derived from potato starch or tapioca. 
     
     
       6. A starch according to claim 4 wherein the maltodextrin is derived from a starch selected from the group consisting of a high amylose starch, maize, wheat, tapioca and pea starch. 
     
     
       7. A starch according to claim 1, 2 or 3 consisting of a debranched retrograded acid thinned starch. 
     
     
       8. A starch according to claim 7 obtained from a starch selected from the group consisting of potato, tapioca, maize, pea or wheat starch. 
     
     
       9. A method for obtaining a starch according to claim 1 characterised by the following steps: a) thinning of starch,   b) enzymatic debranching of the thinned starch,   c) inactivation of the enzyme,   d) drying of the composition.   
     
     
       10. A method according to claim 9 containing the following steps: a) a maltodextrin with a DE below 10 is dissolved in water,   b) the pH is adjusted and the solution is cooled to a optimum temperature for the activity of debranching enzymes,   c) enzyme is added and the mixture is incubated,   d) the enzyme is inactivated,   e) the mixture is spray-dried   f) the resistant starch is collected and optionally grinded.   
     
     
       11. A food preparation characterised in that it contains up to 10% of a starch-based composition according to claim 1. 
     
     
       12. A starch according to claim 3, wherein said short chain fatty acid comprises n-butyrate. 
     
     
       13. A starch according to claim 1, wherein said pancreatine resistant starch is in an amount of at least 60% (w/w).